Rainbow Vegetable and Apple Slaw

Yield: about 4 cups

¼    cup packed Italian parsley
1     shallot, trimmed and peeled
2     radishes, trimmed
1     carrot, trimmed and peeled
1     parsnip, trimmed and peeled
1     small Granny Smith apple, peeled,
       cored and halved
1     small beet, red or golden,
       trimmed and peeled
¼    cup cider vinegar
⅓    cup water
1     teaspoon kosher salt
¼    teaspoon freshly ground black pepper
1     teaspoon granulated sugar
1     teaspoon Dijon mustard

Nutritional information per serving (½ cup):
Calories 27 (5% from fat) • carb. 8g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 171mg • calc. 13mg • fiber 1g

1. Insert the chopping blade into the work bowl of the food processor. Add the parsley and pulse until finely chopped.
2. Remove the chopping blade and replace with the fine slicing disc. Slice the shallot.
3. Replace with the medium shredding disc and shred the remaining vegetables and apple, except for the beet. Transfer all of the chopped/sliced/shredded ingredients to large mixing bowl. Shred the beet and transfer to a separate small mixing bowl.
4. Combine the vinegar, water, salt, pepper, sugar, and Dijon and stir until completely combined.Pour a small amount over the beet and the remaining over the other vegetables/apple. Allow to rest in the refrigerator for a minimum of 30 minutes, but no more than 2 hours.
5. Once sufficiently chilled, strain both mixtures. Combine immediately before serving. Taste and adjust seasoning as desired.